| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Casseroles, Side dishes, Vegetables |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine; melted |
| 1 |
c |
Sour cream |
| 1 |
|
Egg |
| 1 |
|
16 oz can whole kernel corn |
| 1 |
|
16 oz can cream style corn |
| 1 |
|
9 oz pkg corn muffin mix; dry |
INSTRUCTIONS
Preheat oven to 375 F. Mix butter, sour cream and egg together. Stir in
both cans of corn. Blend in dry muffin mix. Spoon into well-greased or Pam
sprayed large casserole dish. Mixture puffs up quite a bit while baking so
use a larger dish than you think it needs. Bake 1 hour until puffed up and
crisp on top.
NOTES : Very good.
Posted to EAT-L Digest by SAS890@AOL.COM on Nov 27, 1997
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